Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration

出版年份 2018 全文链接

标题

作者

关键词

Chicory root pectin, Emulsification, Structure-dependence, Flocculation

出版物

Volume 89, Issue -, Pages 792-801

出版商

Elsevier BV

发表日期

2018-11-30

DOI

10.1016/j.foodhyd.2018.11.061

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